Hi all
I’m a fairly good baker but out of practice and haven’t really tackled this type of thing before. I’d like to bake a celebration cake but I won’t be able to do much work on it very close to the day itself as I’ll be doing other prep work for the big day.
Happy to keep it simple and can be flexible able the design, I.e it doesn’t HAVE to look a particular way. Open to suggestions.
Ideally I’d like it to be double tier.
So, what I need to know is a what order is best to do everything in, how long will all the elements stay fresh, how to store each element individually? Then, once the cake is finished, how do I store it and how long until it needs to be eaten?
I think ideally I’d like to cover in fondant (not buttercream frosting). I’ve used it before it I think the result was quite alright for a novice. I’m also thinking that a cake covered in fondant will keep longer…?
So I’m thinking:
Bake cakes in advance and store in feeezer… maybe up to 1-2 weeks in advance. Then work on fondant decorations and store in an airtight container for up to two weeks. Two days before, defrost sponges, layer with frosting/jam, cover in fondant and store in an airtight container. One day before, stack into two tiers and add final decorative touches, ribbon, etc., and store overnight loosely covered at cool room temp.
Looking forward to any tips, guidance or words of wisdom. Thank you !